BOTTLE TALK: ANGUS HEAN OF FIN WINES
Winemaker, pub regular, and self-declared fan of the Pina Colada, Angus Hean is part of a new wave of makers shaping Victoria’s wine scene. Hot on the heels of our cellar door event, we asked him about his favourite Fitzroy haunts, post-knock-off rituals, and why Pinot Noir is basically The StandardX in a glass.
Tell us who you are and what you do.
I’m Angus — part of Fin Wines in Victoria, Australia. We’re a small beverage company making wines and ciders with a focus on drinkability. We run a vineyard in the Yarra Valley, which is also home to our winery and a cellar door.
How did you find your way into the world of wine – was there a bottle, a moment, a hangover?
Totally unplanned. I was at a wine tasting in 2019, met my now business partners, and we bonded over half-serious wine chat. We decided to make something ourselves — a side hustle that began with apple cider and a few different wines pretty quickly snowballed into a full-time obsession. Right place, right time, right pandemic.
Favourite local spot for a knock-off?
It’s the middle of winter in Melbourne but going to the pub is yearround. The Marquis of Lorne and North Fitzroy Arms are two local drinking spots both a short stroll from the StandardX. Go early, leave late, no regrets.
What bottle are you reaching for at the end of a long week, and who are you sharing it with?
Pub. Friends. Couple Guinness. Then onto a bottle of crunchy Grenache. That’s the formula. Works every time. Bonus points if you get a bowl of hot chips.
What does the rest of the world love about Aussie wine?
We don’t have to play by the old rules. No rigid appellation systems telling us what to do. We can move with the times — evolve, experiment, get weird. Also, we’ve got world-class wine regions basically hugging the cities. Easy access for locals and travellers.
Any weirdly wonderful pairings you’ve discovered along the way – Pizza Shapes x Pet Nat, that sort of thing?
Grilled padrón peppers and a glass of Sauvignon Blanc with a little touch of skin contact *chefs kiss*
Let’s say you’ve got mates visiting Melbourne for the first time — where are you taking them for drinks, dinner, and a morning-after coffee?
If we’re in the CBD, I am taking them to Caretakers Cottage for the classic drinks combo of a martini and a pint of Guinness followed by dinner at Soi 38 – an interactive and casual spot which is big on flavour. The next morning, we are going to the other side of the city to Project Zero. These guys are doing really amazing work in the coffee scene. I recommend checking out their Pina Colada filter roast: washed process Kenyan coffee but co-fermented with peaches.
What’s coming down the pipeline – any secrets from the cellar you can share?
We’re gearing up for our fifth birthday this spring. Expect new releases, a few wild ideas, and a party or two to celebrate. Keep an eye on our socials — we’re planning something special.
Favourite drink to order at a hotel bar?
It really depends on the location and the weather, but let’s say we are in Southeast Asia…I’m hoping the hotel bar is by a pool and the cocktail is a Pina Colada.
If The StandardX were a grape variety, what would it be – and why?
Pinot Noir. One of the most commonly planted grapes in Victoria. Pinot is for everyone, fit for any drinker. Whether it’s champagne, chilled red to something a little deeper and spicier. It can be party wine, it can be business. It can be sexy. Kinda like the hotel.
